Name: Vegetarian Gumbo Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 10
Ingredients: ½ cup butter or oil; ⅔ cup all-purpose flour; 2 medium red bell peppers; 2 Celery Stalks; 1 small white onion; 1 cup okra; 5 cloves garlic; 3 cups vegetable stock; 1 small head of cauliflower; 1 lb baby bella or button mushrooms; 14 oz fire-roasted tomatoes; 2 tsp creole or cajun seasoning; ½ tsp thyme; ½ tsp cayenne; 1 bay leaf; fine sea salt and freshly-cracked black pepper; thinly-sliced green onions

How To Make Vegetarian Gumbo

Bring the Southern flavors to your table with this Vegetarian Gumbo that is loaded with veggies and spices — you won’t even miss the meat at all!

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

½cupbutter or oil
⅔cupall-purpose flour
2medium red bell peppers,cored and diced
2celery stalks,diced
1small white onion,peeled and diced
1cupokra,fresh or frozen, chopped
5clovesgarlic,minced
3cupsvegetable stock
1small head of cauliflower,cored and chopped into florets
1lbbaby bella or button mushrooms,(16 oz) diced
14ozfire-roasted tomatoes,(1 can)
2tspcreole or cajun seasoning
½tspthyme,dried
½tspcayenne,or more/less to taste
1bay leaf
fine sea salt and freshly-cracked black pepper,to taste
thinly-sliced green onions,optional topping

Instructions

Heat butter in a large heavy-bottomed pot over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra, and garlic until combined. Continue to cook, stirring every 10 to 15 seconds for 5 minutes or until the vegetables have softened.
Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne, and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
Reduce heat to medium-low and let the gumbo continue to simmer for about 5 to 10 minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper, and/or cayenne if needed.
Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.